Sicilian Red Prawns Linguine

Ingredients:
Sicilian Red Prawns - 1kg
Minced Shallots - 1 bowl
Pressed Garlic - a few pieces
Fresh Basil - a bunch, roll like cigar, then slice them
Italian Cherry Tomatos x 2 packs - clean, remove skins, and cut into halves
Italian cherry tomatoes or plum tomatoes in tin x 2 tins (pressed the tomatoes in a big bowl first)

How to make:
1. Clean prawns and cut away legs and tidy up the tails and put them to a sieve.

2.Heat up a wok which can hold all the prawns and add olive oil.

3. Stir fried the garlic and minced shallots until fragrant.

4. Add prawns. Wait for a while before turning the prawns to another side. When both sides have almost changed color, then add the cherry tomatos,  and the tinned tomatoes and stir fry and mix well, then add sugar, salt and pepper and cover the wok for approx 8 -10 min.

5. If you prefer to have linguine, once cooked and when the prawns are ready, add the linguine inside the wok and mix well. Be gentle though or else the prawn's head might be cut away!

6. Sprinkle with some fresh basil on top before serving.

** i've tried using chilled red prawns and frozen ones and find the frozen ones are actually better (with the meat being more firm) and cheaper unless you receive the chilled ones on the same day they arrive HK.

** the juice inside the heads of the red prawns make the dish very fragrant.

** i love to sprinkle some freshly grated parnesan cheese on top too.